Have you ever tried melting moments?
They do literary melt in your mouth. Its a short bread cute name cookie, and its taste relies on a good butter. Please, do not make it with shortening or margarine, you will ruin it. They are elegant, refined, lovely, delicate, and for me they are the perfect Christmas cookies. Its not just tenderly melting cookie that I love. I love the filling. And you can really go crazy here. I cant decide which one I love the most.
Strawberry jam and vanilla buttercream?
Lemon curd? Chocolate ganache? Raspberry, passion fruit?
Possibilities are endless, whatever you like, goes well with it. These I made with crushed candy canes. Well its the season, so we are hoping that Santa would like them too ;)
For candy cane frosting:
250 ml. heavy whipping cream
250 gr. white chocolate
1 tablespoon of butter
6 peaces of crushed candy cane
peppermint extract to your liking
Heat the cream in a small saucepan over medium heat. Just bring it to a boil, and pour it immediately over chopped chocolate. Let it stand for a few minutes. Stir gently until chocolate is melted and smooth. Add butter, stir until it melts and cool it in the fridge for two hours. You can even make it a day ahead.
For the cookie:
350 gr. room temperature butter
150 gr. sugar
350 gr. flour
1 tablespoon cornstarch
1 teaspoon vanilla
Cream butter, sugar and vanilla until light and fluffy. Add flour sifted with cornstarch and fold it into the mixture. Spoon the mixture into a piping bag fitted with a large star shaped piping nozzle. I used Ateco tip 827. Pipe rosettes on a baking tray lined with parchment paper. You should be able to pipe it easily. If its hard, worm up piping bag with your hands for a min, to soften up the butter. Cool piped cookies in refrigerator for about 30 min before baking. You can skip this step, and bake them right away, but they will hold their shape better if cooled.
Bake at 350F/180C for about 12-13 min. They should be pale golden.
While your cookies are cooling, whip the ganache in which you have added peppermint extract. Whip until its frosting consistency. Be careful not to overwhip, it will turn into the butter. Add crushed candy cane, and pipe the frosting on one cookie. Gently sandwich it with another one. Sprinkle them with powder sugar, and enjoy.